Chicken Satay with Creamy Peanut Sauce (for babies 6 months and up)
Barbecue season has arrived! Time to light the barbecue and celebrate warm weather. Today I will show you how to prepare my newest recipe: chicken satay with creamy peanut sauce. Since a number of you asked me for more meat recipes, I thought I would create another one that can be cooked on the grill. Thank you Chanel, Joannie, Jacinthe, Sabrina, Anne-Marie, Melissa, Stephanie, Carolane, Marie-Michelle, Catherine and Noémie for asking!
If you’re looking for more recipes just like this one, my Baby Led Weaning Recipe eBook is now available in PDF format. Each recipe featuring real foods was created by me, a registered dietitian. Check it out! Now, back to the Chicken Satay recipe. Here’s a video of how I prepared the chicken satay with creamy peanut sauce:
This mouth-watering dish is totally appropriate for babies 6 months and up and all members of the family. I used the following ingredients for the marinade: coconut milk, fresh ginger, garlic, curry powder and lime juice.
I used chicken thighs because they are so much more tender than chicken breasts. It’s partly because of the fresh ginger breaking down the meat fiber and the fact that thighs contain more fat. This chicken satay practically melts in your mouth. I used this container to mix the ingredients:
Then, I added the marinade ingredients to the container and added the chicken to it to marinate 30 minutes. Afterwards, I grilled the chicken on the barbecue.
I served the chicken satay with creamy peanut sauce which is also easy to prepare. All I did was whisk some peanut butter, lime juice, coconut milk, warm water, fresh ginger and garlic powder together in a bowl and it was ready.
Note: if you’re using bamboo or wooden skewers, let them soak in water for at least 15 minutes before using them so they don’t burn. Here is the final product:
Chicken Satay with Peanut Sauce Recipe (6 months and up)
½ cup (125 ml) coconut milk
1 tbsp (15 ml) fresh ginger, grated
2 cloves of garlic, minced
1 tsp (5 ml) curry powder
Juice of ½ a lime
4 chicken thighs (400 g), cut into pieces about 2 inches (5 cm) by 1 inch (2,5 cm)
In a medium container, add coconut milk, ginger, garlic curry powder and lime juice. Stir. Add chicken strips and coat with the marinade. Cover and marinate in refrigerator for at least 30 minutes (or overnight for best flavour). Preheat barbecue to highest heat. Thread chicken strips onto skewers lengthwise and cook without turning them. When the chicken doesn’t stick to the grill anymore, turn the skewers and cook another 5 minutes, or until cooked through. Let cool and serve dipped in creamy peanut sauce (recipe below).
*Can also be made in the oven on a covered baking sheet at 400F (200C) for 10 minutes on one side and 5 minutes on the other.
Creamy Peanut Sauce Recipe
2 tbsp (30 ml) natural peanut butter
Juice of ½ a lime
2 tbsp (30 m) coconut milk
2 tbsp warm water
1 tsp (5ml) fresh ginger, grated
1 tsp (5 ml) garlic powder
In a medium bowl, whisk together all ingredients. Serve with chicken satay.
What’s your favourite food to cook on the barbecue?
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